Step 1

Cook pasta in a large saucepan of boiling water for 10 minutes or until tender, adding bean in the last 3 minutes of cooking and drain and return to pan and stir in parsley and zest.

Step 2

Meanwhile, heat oil in a large frying pan over moderate heat and cook and stir onion and garlic for 2 minutes and then add mushrooms and cook for a further 3 minutes and then transfer mixture to a bowl.

Step 3

Coat veal in flour and cook and stir veal, in batches, for 2 minutes or until browned.

Step 4

Return onion mixture to pan with the veal and add the stock, sauce and paste and bring to the boil and then reduce heat, simmer for 4 minutes or until sauce thickens.

Step 5

Remove from heat, stir in sour cream.

Step 6

Spoon risoni mixture onto serving plates and top with veal and sauce and serve with lemon wedges.